Recipes tagged #grilled

A fully plant-based, low FODMAP take on Monash University's classic BBQ Chicken Skewers with Lemon Sauce. Cubes of pressed firm tofu are threaded onto skewers with courgette rings and red pepper chunks, grilled until golden and lightly charred, then finished with a silky lemon, rosemary and maple syrup pan sauce. Garlic-infused olive oil stands in for fresh garlic — the standard Monash substitution — delivering rich allium flavour without a single fructan. Bright, smoky and weeknight-fast.

A vibrant summer salad featuring caramelized grilled peaches, crispy seared tofu halloumi, and aromatic dukkah spice blend. The tangy lemon-Dijon dressing and fresh herbs create a perfect balance of sweet, savory, and spicy flavors in this completely plant-based dish.

A vibrant vegan appetizer featuring smoky grilled avocados filled with a refreshing hearts-of-palm ceviche made with lime, cherry tomatoes, red onion, serrano chile, cilantro, and a hint of coconut milk for creamy richness.

Crispy, golden panisse-style chickpea fries — naturally vegan and gluten-free — finished on the barbecue for smoky char and brushed with a clear, fragrant lemongrass-maple marinade. The secret is two-stage cooking: a pan-fry builds the crust that lets them hold on the grate, and the light marinade goes on at the grill, not before. Plan ahead — the base needs at least 2 hours in the fridge (overnight is better) before it can be cut and cooked.

A bold, plant-based adaptation of Mediterranean grilled whole branzino. Extra-firm tofu is pressed, soaked in a kelp-and-sea-salt brine for genuine marine depth, then wrapped in nori — which crisps and chars on the grill exactly as fish skin does — and grilled over high heat until golden. The vibrant tomato-caper salsa, bright with Kalamata olives, balsamic, and fresh parsley, is kept exactly as in the original. Aromatic lemon slices, rosemary, and flat-leaf parsley frame the slabs on the grate. Fully vegan; no flavour compromises.

A fully plant-based take on Over The Fire Cooking's grilled carne asada, swapping flank steak for tempeh. Steamed first to open up the bean cake and cut through bitterness, then soaked for just one to two hours in the classic carne asada marinade — amber beer, citrus, white vinegar, coriander, cumin, garlic and jalapeño — and finished over a screaming-hot grill for real char and grill bars. Sliced into strips and served in warm corn tortillas with lime, chopped onion and fresh coriander, it delivers everything the original promises.

A bold, smoky, and fiery plant-based take on grilled Mexican-spiced "chicken." Whole cauliflower steaks and florets stand in for chicken pieces, marinated in a punchy chipotle-ancho chili paste with cumin, smoked paprika, and lime, then charred over an open BBQ flame alongside caramelized carrots and broccoli. Fresh jalapeños and cilantro finish the dish with brightness and heat. 100% vegan, totally satisfying, and packed with flavor from every angle.

Pressed tofu marinated in smoked paprika and tamari, threaded with peppers and red onion, then grilled and finished with homemade miso mayonnaise marmalade.

Charred peppers, red onion and courgette folded through lemony quinoa with grilled corn and peppery leaves. The smoky centrepiece of a plant-based summer table.

Sweetcorn grilled straight over the coals until blistered, then rolled in smoked paprika, lime zest and chopped coriander.

A flavorful vegan twist on grilled polenta, enhanced with shiitake mushrooms, garlic, and roasted cherry tomatoes. Perfect as a side or light main dish.

A delicious and hearty vegan cauliflower and potato bake with a flavorful mornay sauce made from non-dairy milk, cauliflower, kale, and cashews. Topped with grilled cherry tomatoes, this dish is a perfect plant-based side.

A delicious and healthy vegan wrap featuring grilled jackfruit, fresh strawberries, mixed greens, and crumbled vegan cheese, all wrapped in a whole wheat tortilla. Perfect for a light lunch or dinner.

A vibrant and flavorful grilled vegan feta dish topped with a refreshing blood orange, red pepper, and mint salsa. Perfect for a light meal or appetizer, this dish combines smoky, tangy, and fresh flavors with a healthy twist.

A delicious and healthy Vietnamese-style grilled eggplant dish, featuring a flavorful combination of scallion oil and vegan fish sauce. Perfect as a light meal or side dish with a unique twist.

Crispy grilled sweet potato fries seasoned with garlic, herbs, and spices. These flavorful fries are a healthy and delicious side dish or snack, perfect for any meal.

A delicious and versatile grilled polenta recipe that can be served as a side dish or as a base for various toppings. This plant-based dish is enriched with spices like turmeric and healthy fats from olive oil, making it a wholesome choice.

This delightful side dish combines the earthy flavors of button mushrooms and the natural sweetness of sweet potatoes, grilled to perfection. Sweet potatoes, sliced into 1/2 inch thick circles with skins on, offer a lower glycemic index compared to regular potatoes, making them a healthier choice for sustained energy release.

Leftovers from the BBQ lunch turned into a delicious quinoa salad. This dinner combines the grilled vegetables and quinoa tabbouleh from lunch, enhanced with extra lemon dressing and fresh herbs for a nutritious end to the day.

Grilled vegetable skewers paired with vegan potato salad and quinoa tabbouleh. A delightful mix of flavors and textures, providing a variety of nutrients like protein, fiber, and vitamins essential for brain health.